Vermicelli Bisibele Bhath | Shavige Bisibele Bhath
Ingredients
- Vermicelli- 1 cup
- Pigeon pea lentils toor dal- 1/4 cup
- Beans- 5 to 6 nos.
- Carrot- Half piece
- Fresh peas- Handful
- Tamarind- Marble sized
- Jaggery powder- 1 tsp
- Bisibele bhath powder- 3 tsp
- Salt- 1.5 tsp
- Cooking oil- 1 tsp
- Water- As needed
To temper
- Ghee- 2 tsp
- Mustard seeds- 1/2 tsp
- Split blackgram lentils- 1/2 tsp
- Broken red chillies- 1 no.
- Curry leaves- Few
Instructions
Preparation
- Cleanly wash all the veggies with enough water. Chop beans and carrot in to small pieces. Peel off the fresh peas and keep it ready.
- Soak tamarind in 1/4 cup of water for about 15 minutes. Extract it's thick juice discarding the residue.
- Pressure cook pigeon pea lentils with enough water till it is soft. I cooked for 3 whistles and in simmer 5 minutes.
Method
- Heat a pan with 2 cups of water and a tsp of oil. Bring it to boil, then include vermicelli. Cook till vermicelli is soft(not mushy), switch off once done.
- Ensure the vermicelli is not sticky. Strain all the water using a fine strainer. Next cook all the veggies in a cup of water and little salt.
- Next include tamarind water, jaggery and bisibele bhath powder. Let the veggies cook for some time.
- Next include cooked pigeon pea lentils and mix well. When it cooks to thick curry like consistency, add salt and cooked vermicelli from step 1.
- Let vermiclli cook for sometime. Adjust water as needed. As bisibele bhath thickens with time, let it be watery initially. Switch off.
- Heat a tempering pan adding all the ingredients under "To temper" list. When mustard seeds sizzle pour it over bisibele bhath. Delicious vermicelli bisibele bhath is ready to serve with boondi.
Notes
- Vermicelli shouldn't be cooked to sticky. Adding oil to water helps the grains to be separate.
- You can include the veggies like potato and turnip also.
- Let bisibele bhath be little watery in consistency initially. Because it thickens with time.